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LEMON CURD

This curd can be prepared several days in advance and stored in the refrigerator; use any extra as a spread for your morning toast.





List of Ingredients



• 3 large egg yolks, strained
  
• Zest of 1/2 lemon
  
• 1/4 cup freshly squeezed lemon juice (2 lemons)
  
• 6 tablespoons sugar
  
• 4 tablespoons unsalted butter, cold, cut into pieces
  






Instructions



1. Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes.
   
2. Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.
   
3. Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour. Store refrigerated in an airtight container up to 2 days.
   






Final Comments


Makes 1 1/2 cups

http://www.marthastewart.com